Winemaker

Description: At Cistercian times, exceptional white wines were produced round the village of Meursault. The vineyard dates back to 1098, the year the Abbey of Coteaux was founded. The monks were given a few stocks here and they quickly developed this wonderful potential, The soils in Meursault are of exceptional variety and the di*erent "terroirs" on this appellation are of incomparable diversity and richness, even if exposure to the sun is globally the same.
Grape variety: Chardonnay
Exposition: From East to Southwest
Total surface of the appelation in production:5.83 hectares
Domain surface in production: 5.83 hectares

Tasting note: Very aromatic nose, with fruit and floral notes. Just as perfumed on the palate, this wine expresses its richness and fullness without the slightest heaviness.
Good ageing potential.
Food/wine pairing: Poultry and fish in cream sauce.
Serving temperature: Between 12C to 14C 
Ageing potential: 5 years and more

Vineyard treatment: This Premier Cru parcel is tended by a vine-grower who takes care of the vineyard up to the harvest. Working with the cycle of nature, he enables the terroir to fully express its nuances from vintage to vintage.
Harvest: manual, in small cases of 13 kg. Careful manual sorting of each grape.
Vinification: The pressing takes place in two phases: evacuation of the first juice, then pressing in two-hourly cycles.
Maturing: 8 to 10 months in French oak, with up to 10% new oak, depending on the vintage, and for 2 to 3 months in stainless steel vats.
Ageing: These wines enjoy the optimum ambient conditions in the cellars of the Bastions of the ancient Chateau de Beaune.